The Rest Is History 49. Food Glorious Food
May 6, 2021
In this lively discussion, Pen Vogler, an expert on British culinary history and author of "Scoff: A History of Food and Class in Britain," joins Tom Holland and Dominic Sandbrook. They dive into the fascinating evolution of British cuisine, highlighting its complex class influences and the role of foreign ingredients. The trio debates the origins of curry, the quirky history of cooking pigs and chickens, and the iconic full English breakfast. They even tackle the myths surrounding the sandwich, revealing its rich backstory. Food has never been more deliciously dynamic!
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Peak British Cuisine
- British cuisine reached its peak in the long 18th century, exemplified by Mrs. Bennet's dinner in Pride and Prejudice.
- Traditional meals featured ample meat and vegetables, showcasing local ingredients.
Catherine Dickens's Curry
- Catherine Dickens, Charles Dickens's wife, had a peculiar culinary style.
- Her signature dish was rabbit curry smothered in white sauce.
Early Curry
- The first British curry recipe appeared in Hannah Glass's cookbook in 1747, much older than fish and chips.
- Early curries relied on white pepper for heat and were not as palatable as modern versions.
